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Monday, July 12, 2010

Wineberry Recipe - Wineberry Jam and Wineberry Jelly

We managed to pick a very good amount of ripe wineberries in a short amount of time this past Sunday. I think it was about 2 gallons. We will return to this new spot in a few more days to pick again! What did we do with that amount of berries? Jam! Or was it jelly? We used a favorite kitchen toy called the Roma Food Strainer and Sauce Maker that we purched last year to process tomatoes and foraged berries and fruits. We also bought the berry screen, and it removes about 95% of the seeds from a wineberry or blackberry. What we get is a thick, pulpy juice.

I then followed the instructions on the package of low-sugar Sure*Jell for raspberries for making cooked jam. We had so much pulpy juice (about 12 cups), that we made a second batch of jelly, following the instructions on the package of low-sugar Sure*Jell for cooked jelly.

Both batches jelled just fine. The jelly recipe is a bit sweeter, and I think I prefer the tartness of the jam recipe. I just wasn't sure which recipe to use, since we deseeded the berries, but did not clarify the juice for a true jelly. Either way, the jelly/jam is cloudy and thick, but seedless, tart and sweet at the same time with a brilliant red color.

1. Mix the pectin with 1/4 c. of the sugar and whisk into the pulp in a large saucepot.
2. Bring the pulp and pectin mix to a rolling boil, and add all of the sugar at once. Bring back to a rolling boil and cook 1 minute.
3. Remove from the heat, skim off the foam and ladel the hot jam into sterilized jars.
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.Cloudy Wineberry Jelly makes 6 cups

1. Mix the pectin with 1/4 c. sugar and wisk into the pulp/juice in a large saucepot
2. Bring the pulp/pectin mixture to a rolling boil and add all of the sugar at once. Return the mixture to a rolling boil for one minute.
3. Remove the jelly from the heat, skim the foam from the top, and ladle into sterilized jars.